The Algonquin Park Backcountry Cookout

Are your ready to enlighten your senses? This adventure will blow them away with our Chef Inspired Backcountry Camping and Culinary Adventure.
This adventure will take us to Lake Opeongo, the largest lake in Algonquin Park. We will take our water taxi to the north arm of the lake, which is followed by a short portage. We will then paddle our way to Big Crow Lake where we will set up camp.
 Our meals will be prepared by Chef Guerin, a 5 star chef! You will also have the opportunity to hike the Old Growth Tall Pines Trail, and the Fire Tower Trail.
As if this trip isn’t amazing enough, there’s another twist! We will be accompanied by an editor and fly fisherwoman from Canoe Roots magazine. You will have the opportunity to learn fly fishing! She will also follow our adventure and write an article that will be featured in Canoe Roots Magazine!
Remember, our adventures are all-inclusive. We provide the gear, the food, and pay the park fees. Just. Show. Up.
Full Menu: 

Friday Lunch:

  • charred tomato & fennel chowder
  • pan fried bannock bread & pulled pork tacos
  • tomato, cucumber, & sweet onion salad
  • campfire cookies

Friday Dinner:

  • charcuterie & cheese platter – pickles, preserves, campfire crostini
  • skillet seared New York striploin, with spruce tip browned butter
  • campfire baked potatoes with caramelized onion, mushroom, goats milk cheddar, and spring onions
  • pan roasted veggies
  • campfire apple crumble with burbon caramel
  • Saturday

Saturday Breakfast:

  • banana fosters pancakes with dark rum & vanilla cream anglais
  • skillet maple sausages
  • roasted veggies
  • spinach & ramp (if found) frittata
  • berry lassies

Saturday Lunch:

  • campfire flatbread
  • smoked trout & brie
  • prosciutto, date, and cheddar
  • sausage, candied pear, and stilton
  • confit potato salad
  • back-county coleslaw
  • grilled fruit platter

Saturday Dinner:

  • pan fried brook and brown trout (if caught) with summer savoury butter
  • fire pit roasted lemon & sage salmon fillet
  • chili fried prawns
  • warm farro salad
  • charred beets & leeks
  • candied sweet potatoes
  • warm blueberry grunt with sumac dough-boys and maple cream
  • Sunday

Sunday Breakfast:

  • herb potato hash
  • duck confit
  • white cheddar & truffle scrambled eggs
  • maple fried apples
About Chef Guerin

At an early age it was apparent that Chef Guerin was destined to focus in the culinary world. From his simple upbringing in Nova Scotia where he began in the restaurant industry at the young age of 12, you could almost always find him in the the kitchen, working on his Uncle’s farm, or fishing the vast lakes and coastal shores. At this point in his life it was still unknown to Chef Guerin how much these things would shape his career.

Guerin’s culinary career took flight when, at the the age of 18, he set-forth alone from Nova Scotia to Toronto to stake his claim in Canada’s culinary scene. After finishing his apprenticeship program at the prestigious Glen Abbey Golf course, and with his newly printed Chef certificate, he opened his first casual fine dining restaurant in Burlington at the young age of 23. Wanting to oversee larger operations Guerin went on to be the Chef for York University, McMaster University, and the Canadian National Corporate Chef for one of the largest restaurant equipment manufacturers in the world, RATIONAL.

Chef Guerin’s culinary education landed him in the apprenticeship program at Niagara College and then completed his Certified Chef de Cuisine schooling at Humber college. He has spent a number of years travelling across Canada, USA, and Europe training and teaching Chefs and cooks on how to utilize Combi technology and their RATIONAL, all the while overseeing a team of nearly 100 Chefs across Canada.

Guerin has had the opportunity to be published and featured in many of the top food service magazines and media outlets, and has had the privilege to represent Canada’s voice for Combi cooking technology in Germany, and has had the opportunity to “play” in the best restaurants in Canada from coast to coast.

Chef Guerin most recently has taken a step back from the corporate life to get back to his culinary roots with the latest purchase of his farm in Ameliasburg, Prince Edward County. He and his family have their eyes set on small batch farming and market stands. In addition to the farm, Chef Guerin has taken on the role as the new Chef for Belleville’s Shorelines Casino where he oversees the culinary development and execution of the new property that is expected to see nearly 250,000 dining guests in its first year of operation. In his down time you will find Guerin tending to his animals, working in the garden,  helping with his sons sports, and spending some time with his family at Sandbanks Provincial Park.

Click here for a list what you need to bring. 

Reserve your spot by emailing us at

Departing May 5, 2017 at 7:00 a.m.

Return on May 7, 2017 at 4:00 p.m.

Cost is $399 per person + HST

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